- 2 tbsp extra-virgin olive oil
- 1 lbs extra-lean ground turkey
- 1 tsp garlic clove, minced
- ½ cup onions, diced
- ½ cup yellow pepper, diced
- 1 ½ cup sweet potato, diced
- Salt and freshly ground black pepper
- A pinch of red chili flakes
- ½ cup shredded mozzarella cheese
- Fresh parsley for garnishing
- In an iron cast skillet, heat olive oil over medium high heat.
- Add ground turkey and garlic.Use a wood spoon breaking up the turkey while it cooks.Stir occasionally and cook for about 7 minutes.
- Add onions and yellow peppers and cook until onions are gold brown.
- Add the sweet potato, chili pepper, salt and pepper.
- Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato.
- While the sweet potato is cooking pre-heat the oven to 400 degrees.
- When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below).
- When the cheese melts, remove from the oven and garnish with parsley.
* You can just put the lid on the skillet for 5 minutes. The cheese will melt.
**You can keep this recipe in the fridge for up 6 days.
For this recipe I used ground turkey that is 85% more lean and has 15% less fat than beef.
2 large carrots roll cut
2 small zucchini
1 acorn squash with shell on medium dice
1 sweet potato
1 rutabaga medium dice
2 cloves of garlic minced
1 sprig of fresh rosemary
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh parsley chopped
2 Tbsp. olive oil
Sea salt to taste
Ground black pepper
6 cups Magic Mineral Broth (Recipe provided on 08/05/2016 for this very reason 🙂 )
Place all diced vegetables on a sheet pan and sprinkle with olive oil and a pinch of salt. Roast them in a preheated oven at 350 F for 20 minutes or until the vegetables are soft.(except the onions and garlic)
In a 6 quart pot add the remaining olive oil and sauté the onions until golden. Add the roasted vegetables and the herbs, and the broth, bring to a boil, reduce heat and simmer for about 10 minutes.
Season your soup think FASS. Serve with fresh chopped parsley optional…
1 large Red Pepper
1 bunch of Kale
2 Tbsp. Olive oil
Salt and pepper to taste
Wash your vegetables and greens. In a saute’ pan add olive oil and season with a pinch of salt; add in red pepper sliced and saute’ for 5 minutes, covered add in your chopped greens still wet. All process keeps your pan covered. Season to taste, just before serving drizzle on lemon juice!
Serve over brown rice or quinoa or alone… enjoy!
2 tablespoons extra virgin olive oil
Pinches of sea salt
1 ½ cups medium dice, red, orange,
and yellow bell peppers (small
3 cloves garlic, minced
1 to 3 tablespoons taco powder
1 teaspoon dried oregano
½ teaspoon ground cinnamon
14.5 ounces crushed tomatoes plus two fresh diced tomatoes
4 cups cooked organic black beans
1 lemon juice
1. In a 6-quart pot, heat the olive oil over medium heat. Add the bell peppers and sauté until just tender. Add the garlic and sauté for 30 seconds.
3. Stir in taco powder, oregano, and cinnamon, mixing thoroughly to coat peppers.
4. Stir in the tomatoes, pinch of salt, and 1 cup water, cover and bring to a boil, lower heat and simmer for 20 minutes.
5. Add the cooked beans and a pinch of salt. Simmer, uncovered, for about 15 minutes, stirring occasionally.
6. Serve in individual bowls garnished with a dollop of Avocado Cream.
1 ripe avocado, coarsely chopped
¼ cup loosely packed fresh cilantro (optional)
1 tablespoon water
1 tablespoon fresh lime juice
¼ teaspoon sea salt
Procedure: Avocado Cream
1. In a blender or a food processor fitted with a metal blade, combine the avocado, cilantro, water, lime juice, and salt.
2. Process until smooth.
Great as a dip for corn chips too!